We change up our risotto at least once a week at the Shop, so we have sixty or seventy rotating variations that reflect each season. Here are five of our favorites, one from each season, along with a classic basic recipe and a Venetian saffron variation. When making risotto, remember that the key is to stir the rice vigorously for the first half of the cooking process to create the creamy texture that is essential to the dish. Once the rice kernels become soft, stir more gently so as not to break them up.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.